We are obsessed with these incredible peanut butter cookies and we are so excited to share them with you. They are soft, chewy, and packed full of rich peanut butter flavor! Also, they are the perfect balance of sweet and salty. This is the classic peanut butter cookie recipe lightened up and it is gluten-free!
These peanut butter cookies are made with almond flour. The texture of almond flour makes these cookies magical. In my opinion, this is the best peanut butter cookie ever. If you love peanut butter you will absolutely go nuts for this recipe! There is no chill time and you can mix them up in one bowl with a fork. It’s that easy. This is a must-try cookie.
Why These Are The Best Peanut Butter Cookies
- These peanut butter cookies are easy to make and all you need is one bowl and a fork to mix. Then, just bake them in the oven on a sheet pan with parchment paper.
- The dough does not need to be chilled.
- These cookies are rich and decadent while being lightened up.
- They are gluten-free and the texture is magical, soft, and chewy!
How To Make Gluten Free Peanut Butter Cookies
These gluten-free peanut butter cookies are easy to make! Add the almond flour, PB2, brown sugar or golden monk fruit, regular sugar or monk fruit, and baking soda to a large bowl. Then, mix these ingredients.
Next, add the peanut butter, egg, and vanilla to the bowl.
After that, thoroughly combine all of the ingredients.
Form the peanut butter cookies on a sheet pan with parchment paper.
Bake the cookies and enjoy!
Which Peanut Butter Is Best For These Cookies?
We definitely recommend using all-natural no sugar added creamy peanut butter for this peanut butter cookie recipe. We used salted peanut butter when making these cookies. However, you can use unsalted peanut butter. If you use unsalted peanut butter just add 1/2 teaspoon of salt to the recipe.
Peanut Butter Cookies With Almond Flour
These peanut butter cookies are made with almond flour. This gives them an incredible texture and flavor! Once you try these cookies with almond flour you won’t want to make them any other way. Also, using almond flour makes this peanut butter cookie recipe gluten-free!
Can I Use All Purpose Flour For These Cookies?
Yes, you can use all-purpose flour for this peanut butter cookie recipe. Just substitute the almond flour for all-purpose flour. They will turn out great but we love making them with almond flour because it adds the best flavor and texture to the cookies.
Why Use PB2 For Peanut Butter Cookies?
PB2 and PBfit are powdered peanut butter. We used PB2 in this peanut butter cookies recipe because it helps add peanut butter flavor by not having to use as much peanut butter. This makes these cookies healthier because PB2 is lower in fat and calories than regular peanut butter. Also, PB2 is super versatile and we used it in our delicious and healthy peanut dipping sauce.
How To Store Peanut Butter Cookies
These homemade peanut butter cookies can be stored in an air-tight container at room temperature. Make sure not to place them in the fridge because you don’t want them to dry out. Also, these cookies will last 2-3 days. However, we love them so they are usually gone very quickly!
Other Cookie Recipes To Try Next!
- Oatmeal Chocolate Cookies
- Pumpkin Oatmeal Chocolate Chip Cookies
- Double Chocolate Chip Cookies Amazing and Healthy
- Join us on our YouTube channel for recipe videos!
Helpful Tools & Ingredients For Gluten Free Peanut Butter Cookies
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AMAZING PEANUT BUTTER COOKIES GLUTEN FREE
17
servings5
minutes12
minutes53
kcalThese are the best gluten free peanut butter cookies with almond flour! They are soft, chewy, and packed full of rich peanut butter flavor.
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Ingredients
1/2 CUP almond flour
1/3 CUP PB2
1/4 CUP brown sugar or golden monk fruit
1/3 CUP regular sugar or monk fruit
1/2 TSP baking soda
1/3 CUP all-natural creamy salted peanut butter
1 egg
1 TSP vanilla
Directions
- Add the almond flour, PB2, brown sugar or golden monk fruit, regular sugar or monk fruit, and baking soda to a large bowl. Mix these ingredients.
- Add the peanut butter, egg, and vanilla to the bowl. Thoroughly combine all of the ingredients.
- Form 16-18 peanut butter cookies on a sheet pan with parchment paper. We rolled the dough into small balls and pressed them down with two fingers. Bake the cookies at 375 degrees F for 10-12 minutes and enjoy! These cookies are best enjoyed after they have slightly cooled because that is when the flavors come through the most.
Recipe Video
Notes
- This recipe makes 16-18 peanut butter cookies and the WW points are per serving. One serving is one cookie. Also, the WW points and calories were calculated using monk fruit and golden monk fruit.
- WW Points™: 2 points
- To see your WW Points™ in the WW app for this recipe click here! Or, please manually add the ingredients to the recipe builder.
- Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently. It could vary based on cooking methods and ingredients used.
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Nutrition Facts
17 servings per container
- Amount Per ServingCalories53
- % Daily Value *
- Total Fat
3.7g
5%
- Saturated Fat 0.7g 0%
- Cholesterol 10mg 4%
- Sodium 94mg 4%
- Total Carbohydrate
2.8g
1%
- Dietary Fiber 1g 4%
- Sugars 0.9g
- Protein 3.3g 6%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Could you use regular peanut butter? I don’t like PB2 and I’m not gonna buy it for this recipe.
There is natural regular peanut butter in this recipe. If you do not want to use any PB2, you can replace it with an additional 2 TBSP of peanut butter and 3 TBSP of almond flour. I hope you enjoy!
Can’t wait to make these. Can you tell me where you find the sugar free creamy peanut butter? I’ve looked in the three different grocery stores in my area with no luck. I bought a jar of the WW chocolate peanut butter from them. I just wanted to see if it was any good and to have something until I can find the SF or less sugar peanut butter. It is delicious but the price with the shipping is crazy expensive.
Hi Cindy! I am sorry you were having trouble finding the peanut butter. You can definitely try the recipe with the WW peanut butter! In terms of an all-natural SF peanut butter, Trader Joe’s has a really great one. However, it is really just a peanut butter with salt and more organic brands tend to carry that. But, if there is no luck feel free to use any peanut butter in this recipe. I hope this helps let me know if you have any more questions. I hope you enjoy! 🙂
Try Bulk Barn. They have natural peanut butter.
I made these and substituted oat flour. Turned out great. Yummy! Great recipe. My favorite.
These are so good. They had the texture of a blondie, which I love. I did replace the egg with 1 tbsp flax meal and 3 tbsp water to make them dairy free. I thought they might be too sweet with so much sweetener, but they weren’t. And the good news is on WW while 1 cookie is 2 points, 2 cookies is only 3 points!
It makes us so happy to hear that you enjoyed the cookies! I am so glad you were able to make them dairy free. Thank you so much for sharing! 🙂
Wonderful cookie! Going to make again, but they were a bit too sweet for us (used Lakanto monk fruit and Lakanto golden monk fruit sweetners) if I cut back on the sweetners would the cookie turn out ok?
Hello, we are so happy to hear you enjoyed the cookies! They are one of our favorites. You can definitely cut back on the Lakanto, whatever amount you cut back on the Lakanto you can add as almond flour or PB2 instead (or a mixture of almond flour and a little PB2) if the cookie dough is too wet. For example, if you cut back a tablespoon of Lakanto, add another tablespoon of almond flour with a little PB2 to make up for it. Thank you for your support and for leaving a review!